http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110055156-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b82197cc9367f682c05bdcdcff696769 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c5c254656d27db77e15bbd6b5e3525fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db7c54a50f761e5c00238440d94daea3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-024 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2009-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94a15c8c94c59506e429b280d867ea0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e1d5cb751d3c9b2810c10b1b14ebceb |
| publicationDate | 2011-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110055156-A |
| titleOfInvention | Old paper using lactic acid bacteria starter and method for producing powdered kimchi |
| abstract | The present invention relates to kimchi and powdered kimchi prepared by using a lactic acid bacterium as a starter, the kimchi of the present invention has a similar organizational force to that aged 6 months or more due to the fast ripening time (within 48 hours) and freeze-dried the kimchi After making it powdered, it is easy and easy to store and carry, and relates to a method of manufacturing powdered kimchi that can be used in various food production, such as soup, sauce, bread, seasoned food.n n n The characteristics of the present invention is to marinated cabbage in 2-3% refined salt and incubated with Lactobacillus plantarum kctc 3928 to 10ml (10 7-10 8 cells / 1g) per 1kg of cabbage mixed in the previous step After inoculation, it is fermented at room temperature (16-18 degrees) for 72 hours, then fermented at 5-7 days at medium temperature (10-15 degrees), then aged at low temperature (4-5 degrees) to make fresh paper in a short time. It is useful to make kimchi as a material for various foods by crushing and packing it over 80 mesh after drying.n n n Kimchi, powdered kimchi, starter, old place |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102353269-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105614857-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101487847-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101272259-B1 |
| priorityDate | 2009-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.